Golden Dashi Stock with Konbu and Bonito Flakes
cookpad.japan @cookpad_jp
I used to use powered dashi broth. But my mother-in-law made this for hot pot and other dishes, so I asked her how to make it.
You must take the konbu seaweed before it comes to a boil. Otherwise it'll become sticky and the umami of konbu seaweed will be lost.
Be careful that it doesn't come to a boil too much after you put the bonito flakes. Recipe by sleep
Golden Dashi Stock with Konbu and Bonito Flakes
I used to use powered dashi broth. But my mother-in-law made this for hot pot and other dishes, so I asked her how to make it.
You must take the konbu seaweed before it comes to a boil. Otherwise it'll become sticky and the umami of konbu seaweed will be lost.
Be careful that it doesn't come to a boil too much after you put the bonito flakes. Recipe by sleep
Cooking Instructions
- 1
Wipe the white part of kombu seaweed with damp dish cloth or paper towel.
- 2
Soak the konbu seaweed and water in a pan for 30 minutes.
- 3
After 30 minutes, heat it over medium and remove the konbu just before it comes to a boil.
- 4
Soon after the konbu is taken out, put in the bonito flakes. After it comes to a boil (it should come to a boil right after), turn the heat off and leave for 3 minutes.
- 5
Afterward, strain the broth with a strainer and it's done. (If you want make it saltier, add a pinch of salt).
Cooksnaps
Did you make this recipe? Share a picture of your creation!
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
-
Golden Colored Basic Bonito Dashi Golden Colored Basic Bonito Dashi
This is the way to prepare an authentic, all-purpose bonito dash.Be careful not to boil it, or else the kombu will become sticky.It's a waste if you don't use the kombu. Try making tsukudani with it!It's great as an accompaniment to rice in bento lunchboxes. Recipe by EasyCook
-
How To Make Dashi Stock Using Konbu Seaweed and Bonito Flakes How To Make Dashi Stock Using Konbu Seaweed and Bonito Flakes
Proper dashi stock is very good for you and is packed with lots of minerals. Have dashi every day to nourish your body with the goodness of the sea!Don't throw away the kombu! Cook in soy sauce, sake, mirin and sugar in a 3:2:1:1 ratio over a very low flame until there's no moisture left in the pan, to make kombu tsukidani (salty cooked kombu). For 3 cups - 600 ml. Recipe by Kokoacchi -
Bonito and Kombu Dashi Stock Bonito and Kombu Dashi Stock
This is our family's method of making bonito and kombu dashi stock.If you'd like to save your stock for another day, you can freeze it in an ice cube tray. The bonito flakes may settle to the bottom, so strain them when transferring before use. Some say that the best temperature for making kombu dashi is 60°C, so I used that method here. Recipe by Hakuundou. -
Dried Small Sardines, Bonito Flakes, and Kombu Dashi Stock Dried Small Sardines, Bonito Flakes, and Kombu Dashi Stock
My mother used to make dashi stock with niboshi. I used a blend of niboshi, bonito flakes and kombu for my dashi stock. I sometimes add dried shiitake mushrooms.When I'm in a hurry, I skip the step of soaking the ingredients. Scoop the scum off the surface frequently. This dashi stock is convenient and can be used for simmered dishes, soup or mentsuyu. Recipe by Hakuundou -
Dashi Stock for Ochazuke with Broiled Eel Dashi Stock for Ochazuke with Broiled Eel
I've been making this dashi stock for a long time.See how to make eel saucehere, and the instructions for Broiled Eel Rice Bowl (A Nagoya Speciality) here.You can also make this with dashi stock granules, but you'll get a more authentic flavor by using bonito flakes and kombu. Recipe by Yuuyuu0221 -
Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi) Basic Dashi Stock (Ichiban/First Dashi, Niban/Second Dashi)
I thought of a way to efficiently use up the 100 g pack of bonito flakes I use all the time.Make sure not to simmer the konbu seaweed or bonito flakes longer than necessary. If you want clear dashi, I recommend straining through paper towels. This will make strong dashi, so if you prefer, dilute with 400 ml of water. Recipe by Gagarin -
Made with Leftover Dashi Stock Ingredients! Quick Kombu and Bonito Flake Tsukudani Made with Leftover Dashi Stock Ingredients! Quick Kombu and Bonito Flake Tsukudani
Since it was a waste to throw out the leftovers...If you don't have mirin, substitute with a tablespoon sake and a tablespoon sugar.While it's best to eat it up as soon as possible, it should last about 2 weeks in the refrigerator since it's seasoned quite well.For the recipe on making dashi, see. Recipe by EasyCook -
Simple Japanese Dashi Stock Simple Japanese Dashi Stock
Dashi is base of many Japanese food. But it sounds really difficult to make, and even people in Japan are feeling it is not something they can make at home.Actually, it is really simple and easy to make!Please try my simple dashi recipe. You need only 2 main ingreditns!You will be surprised how easy to make, and you can use this for tons of Japanese food recipes!You can store is for 1 month in freezer, and 1 week in fridge.
-
Dashi -All-purpose Japanese Soup Stock- Dashi -All-purpose Japanese Soup Stock-
You can use instant dashi, but if you want to make your own, here are the instructions.https://youtu.be/tziPTvs2Ih4
-
Japanese Soup Stock (Dashi) Japanese Soup Stock (Dashi)
Basic soup stock in Japan is amazingly easy to make. Use Dashi for various Japanese dishes.#soup #dashi #bonito #kombu
-
Convenient and Easy Dashi Stock Packs Convenient and Easy Dashi Stock Packs
I always make dashi stock for miso soup in the morning. I find it a bother to make dashi stock in advance for some reason, but these can just be thrown into a pan. Dissolve some miso and the miso soup is done. I find this workflow quite natural. I definitely recommend making them yourself rather than buying readymade dashi packs - so much cheaper.I use bonito powder. If you add konbu seaweed too, the dashi will be even more delicious. For 7 bags. Recipe by Mihomiho mama recipes -
Golden Dashi - Superb Oyako-Don With Egg and Chicken Golden Dashi - Superb Oyako-Don With Egg and Chicken
My family loves using shiro dashi with everything.I had a lot of eggs, I made this nice oyakodon.It has a great feeling of being at home.Use shiro dashi for the dashi.Not "white" soy sauce, "white" dashi! Don't make a mistake!If you let it simmer too long, it will be too heavy tasting, so be careful. You can add some extra water if you need to. Recipe by hime*Rinn
More Recipes
https://cookpad.wasmer.app/us/recipes/146254
Comments